南瓜北海道戚风蛋糕 Pumpkin Hokkaido Chiffon Cake

趁着南瓜月，做了南瓜北海道戚风蛋糕，味道不错哦。

南瓜北海道戚风蛋糕

终于掌握到火候，就算不烫面也可以烤出不爆脸的北海道戚风。

食谱改自这里，这里和这里。

材料A (Ingredients A)
30g          南瓜泥 (30g mashed pumpkin)

3个          蛋黄 (3 egg yolks)
40g          玉米油 (40g corn oil)
57g          牛奶 (57g milk)
20g          细砂糖 (20g caster sugar)
60g          特幼面粉 (60g superfine flour)

材料B (Ingredients B)
3个          蛋白 (3 egg whites)
40g          细砂糖 (40g caster sugar)

材料C (Ingredients C)
60g         打发植物性鲜奶油 (60g whipped fresh cream)
60g         南瓜泥 (60g mashed pumpkin)

装饰 (Decorations)
40g         打发植物性鲜奶油 (40g whipped fresh cream)

适量        罐头柳橙片 (Some canned tangerine orange)

步骤
1. 把所有材料A搅拌均匀。
    Mix ingredients A until well combine.

2. 在另一个盆里，把材料B打至硬性发泡。
    In another bowl, whip ingredients B until stiff peak form.

3. 分3次，把（2）拌入（1）里，用刮刀搅拌均匀。
     Use a spatula to fold (2) into (1) in 3 batches.

4. 把（3）放入纸杯，烘140度40分钟，再转170度5分钟，至熟，取出后倒扣待凉。

    Put (3) into paper liners, bake in oven at 140 for 40 minutes then turn to  170 degree for 5

    minutes or until cook, remove from oven and revert to cool the cake.

5. 把材料C拌均匀，放入挤花袋，挤入已冷却的蛋糕里，用打发植物性鲜奶油和罐头柳橙片

    装饰，即可。

    Mix ingredients C, put into a piping bag, pipe into the cake, decorate with whipped fresh 

    cream and canned tangerine orange.

July 2015 Event: I have a date with pumpkin

I'm joining Best Recipes for Everyone July 2015 Event Theme: I have a date with pumpkin hosted by Fion of XuanHom's Mom and co-hosted by Rachel of The Simply Life.